Double Chocolate Zucchini Cake Brownies {Gluten-free, Dairy-free, Egg-free}

Total Time

A little bit cake... a little bit brownie... a whole lotta chocolate! If you need this to be dairy-free, make sure to use dairy-free chocolate chips like Enjoy Life Semi-Sweet Chocolate Mini Chips , or omit the chocolate chips.


  • 2 cups good all-purpose gluten-free flour*
  • 3/4 tsp. xanthan gum (omit if using a flour blend that has xanthan gum)
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 cups sugar
  • 1/4 cup unsweetened applesauce
  • 1/4 cup melted unsalted butter or margarine, or canola oil
  • 2 tsp. vanilla extract
  • 1/4 cup cocoa powder (I used a mixture of part Hershey's Dark Chocolate, and part Saco dutch cocoa blendso that my brownies would be dark)
  • 2 cups shredded zucchini (unpeeled, or peel to avoid green flecks. If large zucchini, discard seeds)
  • 1 cup semi-sweet chocolate chips (dairy-free use Enjoy Life semi-sweet chips)
  • Additional 1/3 cup to 1/2 cup semi-sweet chocolate chips for topping


  1. In a medium bowl, whisk together the flour, xanthan gum, baking soda, and salt. Set aside.
  2. In the bowl of your electric mixer, beat sugar, applesauce, butter/margarine/oil, and vanilla extract for 30 seconds.
  3. Add flour mixture and continue beating for about 1 minute, until mixture resembles wet sand.
  4. Add the shredded zucchini, then the cocoa powder, and mix on low until combined.
  5. Stir in the 1 cup of semi-sweet chocolate chips.
  6. Pour brownie batter into greased 7x11 pan or use a cookie scoop/ice cream scoop to scoop into brownie pan.
  7. Sprinkle extra 1/3-1/2 cup semi-sweet chocolate chips over the top of brownie batter.
  8. Bake 7x11 pan at 350° for 25-32 minutes, or until brownies are set. (Due to chocolate chips in batter, it is hard to get a toothpick to come out entirely clean).
  9. If using brownie pan, bake brownies at 350° for 15-18 minutes or until brownies are set. Let them cool in pan about 4-5 minutes, then gently use a spatula to remove. My little Pampered Chef metal spatula worked great at getting them out.
  10. Cool on wire rack.
  11. Serve at room temp or warm for about 10 seconds for a truly melty, gooey dessert!


Recipe Notes

*I've tested this with Gluten Free Mama's Almond Flour Blend and gfJules flourand recommend either!
If using a flour blend that already includes xanthan or guar gum, then omit the xanthan called for in the recipe.As always, be sure to double-check your ingredients for gluten.
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